Pecan Chewies

Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!Pecan Chewies / The Grateful Girl Cooks! Make two dozen of these EASY, delicious, chewy, buttery bar cookies in no time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year.  These Pecan Chewies are just that… a little bit chewy, not overly sweet, wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen in no time at all:

Preheat oven to 300 degrees F.  Spray a 13×9 inch cake pan with some non-stick baking spray before beginning.  Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!).  Add the beaten eggs, then the flour. Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain.  Next… add in the chopped pecans and vanilla. Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Pecan Chewies / The Grateful Girl Cooks!

Pecan Chewies / The Grateful Girl Cooks!

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary).  Make sure to NOT over bake the bar cookies.  I checked mine at the 40 minute mark and they were done!  When done, remove pan to a wire rack and let the Pecan Chewies cool.  Once they are at room temperature, cut into 24 portions.

Pecan Chewies / The Grateful Girl Cooks!

That’s it! See how simple they were to make with only about 10 minutes work?  The bars all came out of the baking pan very easily, as well.  And they REALLY are good!  See those yummy chopped pecan pieces in them? YUM.

Pecan Chewies / The Grateful Girl Cooks!

Pecan Chewies / The Grateful Girl Cooks!

Look… I even saved you one. Want a bite? I love that these bars are not overly sweet.  I “might” have even had one with my morning coffee this morning… heh heh heh! I think you will really enjoy these chewy bar cookies, and there’s certainly enough to share!

Pecan Chewies / The Grateful Girl Cooks!

I hope you enjoy this recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this! Speaking of good bar cookie recipes, you might want to check out my recipes for Chocolate Pecan Pie Bars, Blackberry Pie Bars, Lemon Bars or my decadent and Best Brownies. I think you will LOVE them all!

Have a wonderful day, and remember… be KIND to those you cross paths with today!  They may really need someone like YOU to encourage them!

Pecan Chewies / The Grateful Girl Cooks!

Recipe Source: http://southernbite.com/pecan-chewies/

Pecan Chewies
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 24 bars
Ingredients
  • 1 cup (2 cubes) butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar (light or dark-I used dark)
  • 2 eggs, beaten well
  • 2 cups self-rising flour (See NOTES for self-rising flour substitution)
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
Directions
  1. Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
  2. Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
  3. Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!
Notes
If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Here’s one more to pin on your Pinterest boards!Pecan Chewies / The Grateful Girl Cooks! Make two dozen of these EASY, delicious, chewy, buttery bar cookies in no time at all!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

P.F. Chang’s Spicy Green Beans (copycat)

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this recipe on Pinterest and decided to give it a try.  I think you will be surprised how GOOD these green beans are… the addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).  All in all the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha!  Here’s how to make this delicious (restaurant copycat) side dish, from the comfort of your own home:

First make the Asian sauce by mixing ingredients in a small bowl. See how EASY that was? Now set the bowl aside until ready to use.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Put sesame oil into a large skillet or wok (you can buy sesame oil in the Asian food section of most supermarkets). Turn heat to medium high heat for 30 seconds.  To the hot oil add the chopped green onions, minced garlic, and the red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Stir the sauce into the green beans to coat.  Cook beans and sauce for another 30 seconds, then remove skillet from heat.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot… and ENJOY!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

We enjoyed trying this recipe for fresh green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!  Hope you will consider trying this recipe… and I trust you will find it just as delicious as we did! Have a great day!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

P.F. Chang's Spicy Green Beans
 
Prep time
Cook time
Total time
 
Fresh green beans are cooked in a flavor-filled Asian sauce in this delicious P.F. Chang's copycat recipe!
As Prepared By:
Recipe type: Side Dish
Serves: 4-6 servings
Ingredients
For Beans:
  • 1-2 pounds fresh green beans, ends trimmed and beans cut into 2 inch pieces
  • 2 green onions, chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • ¼ cup water
  • Sesame Seeds, for garnish (optional)
Directions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!

Here’s one more to pin to your Pinterest boards!P. F. Chang's Spicy Green Beans / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Shrimp Scampi

Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!
Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew?  I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer. I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make?  Here’s how:

Place a little bit of vegetable oil into a large pot of boiling water.  Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

Shrimp Scampi / The Grateful Girl Cooks!

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Shrimp Scampi / The Grateful Girl Cooks!

Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet.

Shrimp Scampi / The Grateful Girl Cooks!

Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color.

Shrimp Scampi / The Grateful Girl Cooks!

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes. Stir well, to fully combine ingredients. (sorry photo is a bit blurry… must have been in a hurry to eat!)

Shrimp Scampi / The Grateful Girl Cooks!

By now the pasta should be done cooking. Drain cooked pasta, then place back into the pot.  Add the shrimp and sauce to the pasta.  Mix ingredients well, so that pasta is coated with sauce. Serve while hot… and enjoy the wonderful flavors of this classic Italian dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

The shrimp tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!  My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before!  Hope you will consider giving this recipe a try… it’s quick, easy and so incredibly good!

Shrimp Scampi / The Grateful Girl Cooks!

Recipe Source:  http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

Shrimp Scampi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 3 servings
Ingredients
  • Vegetable oil
  • 1 Tablespoon salt + 1½ teaspoons (divided)
  • ¾ pound linguini or spaghetti
  • 3 Tablespoons butter
  • 2½ Tablespoons olive oil
  • 1½ Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp, peeled and deveined
  • ¼ teaspoon ground black pepper
  • ⅓ cup chopped fresh parsley leaves
  • Grated zest from ½ large lemon
  • ⅓ cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • ¼ lemon, thinly sliced into rounds
  • ⅛ teaspoon hot red pepper flakes
Directions
  1. Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.
  2. To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
  3. Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
  4. By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

Save

Save

Save

Save

Save

Save

Save

Save

Easy Chicken Salad For Sandwiches

Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want to!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!
I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD. If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.  Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper).

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, to suit your taste. Cover salad with plastic wrap, and refrigerate until ready to serve.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! That’s it!  Pretty easy, right? Keep leftovers covered in refrigerator for up to 3-4 days.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!  Having this chicken salad pre-made and ready for a quick sandwich is a welcome thing in our home, so we can be outside more,  enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Recipe Source: http://www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
 
Prep time
Total time
 
As Prepared By:
Recipe type: Sandwich
Serves: 4-6 servings
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • ¾ cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (+ more to taste, as desired)
Directions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Notes
Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Here’s one more to pin on your Pinterest boards!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Cranberry Chicken

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken? Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!
Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, then topped with Catalina salad dressing in this strange-sounding recipe (that was my reaction the first time I saw the ingredient list), and baked until done, then served atop steamed rice.  Guess what? The ingredients may sound a bit odd, but the finished chicken dish tastes really good!

This meal takes less than 10 minutes of prep work (how great is THAT?)… it’s really just layering ingredients and baking.  Here’s how to make this dish:  First, spray a 9×13 baking pan with non stick spray. Place chicken breasts in pan in a single layer.

Cranberry Chicken / The Grateful Girl Cooks!
Spread whole cranberry sauce evenly over chicken breasts.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle onion soup mix evenly over cranberry sauce.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle chopped pecans evenly over soup mix.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle dried cranberries evenly over pecans.

Cranberry Chicken / The Grateful Girl Cooks!
Pour bottle of Catalina dressing evenly over pecans.  I used my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Cranberry Chicken / The Grateful Girl Cooks!
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes. This is what the chicken looked like when it was done and came out of the oven.

Cranberry Chicken / The Grateful Girl Cooks!
Serve chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor.

Cranberry Chicken / The Grateful Girl Cooks!

That’s it!  It really is such an easy recipe to prepare!  We enjoyed trying this chicken dish, and hope you will, too! My husband said it reminded him of Thanksgiving (must be those cranberries!).  Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today – there’s no telling what hardship or troubles they might be facing, and YOU could be the ONE person who makes a difference in their day!

Cranberry Chicken / The Grateful Girl Cooks!

Recipe Source:  https://favfamilyrecipes.com/cranberry-chicken/

Cranberry Chicken
 
Prep time
Cook time
Total time
 
Quick, easy, and delicious accurately describes this delicious chicken dish, which features chicken breasts, whole cranberry sauce, pecans, etc..
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut in half horizontally (or 6 small breasts)
  • 1 can whole berry cranberry sauce
  • 1 envelope dry onion soup mix
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1 bottle Catalina dressing
  • Cooked white or brown rice (to serve with chicken on top)
Directions
  1. Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
  2. Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
  3. Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
  4. Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!

Save

Save

Save

Save

Save

Save

Save

Happy Independence Day!

Happy Independence Day from our family to yours!  As someone who considers herself privileged to have  been raised in this great country, I am so grateful for the many freedoms I am fortunate enough to enjoy. As one writer puts it… we are the land of the free,  BECAUSE of the brave!

I’ve shared this quote from Erma Bombeck before, but want to post it again, as it kind of sums up this day, where people all across our country gather together for BBQ’s, fun, and fireworks to celebrate the United States of America, and our founding fathers who put it all on the line for FREEDOM..Happy Independence Day / The Grateful Girl Cooks!
Have a fun, safe, and DELICIOUS celebration, friends.  We’ll be out of state on vacation, but we (or my hubby, the Grill Master) will be grilling something tasty, and enjoying this special day!

Happy Independence Day / The Grateful Girl Cooks!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)

Happy Independence Day / The Grateful Girl Cooks!

Have a wonderful celebration with family and friends. May God continue to bless America.

Happy Independence Day / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

West African Chicken and Peanut Stew

I recently made a (new to us) recipe for West African Chicken and Peanut Stew, and decided to share the recipe on my blog, because it is a tasty, filling, easy to prepare, and unique dish that I think you will enjoy!West African Chicken and Peanut Stew / The Grateful Girl Cooks!
When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it… I just wasn’t sure of the flavor combos in this recipe … but I tried it anyway, and we really enjoyed it!  (Here’s an interesting tidbit:  The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?)

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.  I know what you’re probably thinking right about now after reading the ingredients… whaaaat? That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!  Here’s how to make it:

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine.  Bring mixture to a boil.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot.  The recipe makes 8 (1½ cup) servings.  That’s it!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

I truly was pleasantly surprised at how good this chicken dish was. My husband really loved it, too!  Sure hope you will consider this unique dish, and trust you will enjoy it! Have a great day…

West African Chicken and Peanut Stew / The Grateful Girl Cooks!Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

West African Chicken and Peanut Stew
 
Prep time
Cook time
Total time
 
Chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce are featured ingredients in this unique and filling stew, popular on the west coast of Africa.
As Prepared By:
Serves: 8 servings
Ingredients
  • 2 boneless skinless chicken breasts, cut into ½ inch pieces
  • 1 Tablespoon peanut oil or vegetable oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, minced
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 can (15.5 oz) Great Northern or Cannelini beans
  • 1 can (12 or 15.5 oz) whole kernel corn, drained
  • 1 sweet potato, peeled and chopped
  • ¾ cup water
  • ⅓ cup peanut butter
  • 1 Tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 3 cups hot cooked white or brown rice
Directions
  1. Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
  2. Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
  3. Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
  4. Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
  5. Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
  6. When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Here’s one more to pin on your Pinterest boards!West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Jalapeño Cheddar Bagels

Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
I’ve made several types of bagels in the past, like New York Style Blueberry, Cinnamon Crunch, Cranberry-Orange, Gingerbread, and Everything bagels.  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

When I made these, I did not document in photos the “how-to’s”, but if you wish to see how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels, to give you a good idea of the overall process.

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
The bagel dough is mixed, then rises, then is divided into balls of dough, formed into bagel shapes, boiled, and then baked until done, which results in a nice looking, chewy bagel, just the way a “good” bagel should be.  The addition of finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful flavor… add a dollop of cream cheese, and you’ve got yourself a bakery shop style bagel that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra!!!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
Golden brown on the outside, chewy on the inside…. YES, PLEASE!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

If you have a little time on your hands (since the dough has to rise for a while), this recipe is an economical way to make 8 great quality, delicious homemade bagels without ever having to leave your own home! Hope you will consider giving this recipe a try. You won’t regret it!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

Jalapeño Cheddar Bagels
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 8 bagels
Ingredients
  • 1 pkg. (envelope) active dry yeast
  • 2 Tablespoons granulated sugar
  • 1¼ cups warm water, divided
  • 3½ cups all-purpose flour
  • 1½ teaspoons salt
  • 3 medium jalapeño peppers, de-seeded and diced
  • 4 ounces sharp cheddar cheese, grated, divided
Directions
  1. In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and ¾ of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot ¾ full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Maple and Cinnamon Spiced Nuts

Recently I made a batch of Maple Cinnamon Spiced Nuts and served them at a birthday dinner for my husband.  Pecans, cashews and almonds are coated in a small amount of maple syrup and beaten egg white, then tossed with sugar, salt, nutmeg, cinnamon, cardamon and a touch of cayenne pepper, and  baked until done (and delicious!). Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!
They were really quite good; we enjoyed them alongside other snacks/appetizers before dinner!  They are really easy to make – here’s how:

Preheat oven to 350 degrees F.  Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

In a separate large bowl, beat or whisk the egg white with the maple syrup until the liquid is bubbly and frothy.

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

Add pecans, cashews and almonds to the egg white mixture. Stir well, to fully coat the nuts with the egg white/maple syrup mixture.

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices.  Line a large (13×9) rimmed baking sheet with a layer of parchment paper.

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!
Pour the coated nut mixture out onto a parchment paper-lined baking sheet. Spread them out so they are in a single layer, separating them from each other as much as possible.  Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won’t burn.

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

When they are done baking in 25-30 minutes (mine took 25), they will be dark brown, and almost all of the liquid will have dried onto the nuts.  Spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky).

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!
Store the nuts in an airtight container.  You can serve them as a wonderful tasting snack OR they would be a great gift idea for a friend any time of the year, when packaged in a cute mason jar or decorative container!

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

These Maple Cinnamon Spiced Nuts are delicious! Not too sweet, not too spicy… just right!  Sure hope you will give this recipe a try. I really appreciated how easy they were to make!

Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

Recipe Adapted From: http://www.tablefortwoblog.com/maple-cinnamon-spiced-nuts/

Maple and Cinnamon Spiced Nuts
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Snack
Serves: 3 cups
Ingredients
  • 1 egg white
  • 2 Tablespoons maple syrup
  • 2 cups pecans
  • ½ cup almonds
  • ½ cup cashews
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon cardamom (optional- I left it out)
  • ½ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
Directions
  1. Preheat your oven to 350 degrees F.
  2. Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.
  3. In a separate large bowl, beat or whisk egg white with maple syrup until the liquid is bubbly and frothy.
  4. Add pecans, cashews and almonds to egg white mixture. Stir well, to fully coat the nuts with egg white/maple syrup mixture.
  5. Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices. Line a large rimmed baking sheet with a layer of parchment paper.
  6. Pour the coated nut mixture out onto a parchment paper-lined large baking sheet. Spread them out so that they are in a single layer, and separate them from each other as much as possible. Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won't burn. When they are done in 25-30 minutes, they will be dark brown, and almost all of the liquid will have dried onto the nuts. Remove from oven, and spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky). Store the nuts at room temperature in an airtight container. Enjoy!

Here’s one more to pin on your Pinterest boards!Maple Cinnamon Spiced Nuts / The Grateful Girl Cooks!

 

Save

Save

Save

Save

Save

Save

Save

Gingerbread Granola

I recently whipped up a batch of Gingerbread Granola ( in about 30 minutes!), and have really enjoyed having it around our house for a quick breakfast cereal or snack.Gingerbread Granola / The Grateful Girl Cooks!

I found the recipe on Pinterest, and made it up a few days after finding the recipe.  It was very quick and easy to make, and took only about 30 minutes, from start to finish! Here’s how to make this delicious granola, which features rolled oats, coconut, chopped nuts, dried cranberries (or raisins), and spices you would normally find in a great piece of gingerbread:

In a large mixing bowl, whisk molasses, oil, salt, cinnamon, cloves and ginger together until mixture is fully blended. To this mixture, add old-fashioned rolled oats, coconut, and chopped pecans or walnuts. Stir until all ingredients are fully coated.

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Evenly divide the mixture and pour onto two large rimmed baking sheets (by spreading the mixture onto TWO baking sheets, it enables the granola to cook quicker). Spread the oats out on both sheets.  Bake in a preheated 325 degree oven for 25 minutes. Stir oats occasionally while they cook, then re-spread on sheets.

Gingerbread Granola / The Grateful Girl Cooks!

The granola is done when the oats have turned light brown (mine took 25 minutes, but may take you a couple minutes longer for total cooking time, as oven temps. vary). Once done, remove granola from oven, and stir in dried cranberries (or raisins).  Be sure to let the granola cool completely to room temperature before placing into an airtight container for storage.

I stored my granola in canning jars (filled a quart sized jar and a pint sized jar). This Gingerbread Granola would be a thoughtful gift to give (especially around Christmastime), OR just to have around the house to enjoy as a delicious granola cereal with milk for breakfast (or use in other ways). The flavor is very “gingerbread-like”. YUM.

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Hope you will consider trying this recipe.  This gingerbread flavored granola would also taste wonderful over ice cream or frozen yogurt, or mixed into a morning parfait with fruit and Greek yogurt! There are many possibilities for this simple yet tasty granola! Have a blessed day!

Gingerbread Granola / The Grateful Girl Cooks!

Recipe Adapted From: http://kitchensimplicity.com/gingerbread-granola

Gingerbread Granola
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Breakfast
Serves: 5½ cups
Ingredients
  • ⅓ cup molasses
  • 2 Tablespoons canola oil (or mild tasting oil)
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 cups rolled oats (old-fashioned, not instant)
  • 1 cup flaked coconut
  • 1 cup pecans (or walnuts), chopped
  • ½ cup dried cranberries (or raisins)
Directions
  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, add first 6 ingredients (molasses, oil, salt, cinnamon, ginger and cloves). Whisk these together until fully blended.
  3. Add rolled oats, coconut flakes and chopped nuts to molasses mixture; stir until oats, etc. are coated.
  4. Divide and spread mixture out evenly onto 2 large baking sheets (with rims). Bake at 325 degrees for 25-30 minutes. Stir oats occasionally (every 7-8 minutes), then redistribute them on baking sheets, and bake until the oats become light brown in color.
  5. Remove oats from oven and stir in dried cranberries (or raisins). Let the granola cool completely on the baking sheets before transferring to an airtight container, or serving. Enjoy!

Here’s one more to post on your Pinterest boards!Gingerbread Granola / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

1 2 3 54